If going to Penn Mac in person, be sure the bag you buy has the Grande logo on it. We went there a few months ago to buy the 50/50 blend. I asked for the Grande 50/50 blend, not knowing what the bag looked like. What I was handed was labeled "Wisconsin's Finest" and had Penn Mac's name on it, and it was short dated. It was about as good as supermarket shredded cheese. But I kept the bag it was packed in.

I just saw a bag of Savoldi 50/50 blend at a foodservice distributor. Same Pennsylvania USDA plant number on it. Turns out the cheese was either manufactured or shredded/packaged at the Dairy Farmers of America plant in West Middlesex, Pennsylvania (the old Savoldi Cheese plant now owned by DFA).

Since PennMac is listed as a member of Bellissimo Foods, it seems that PennMac has a division serving restaurants and institutions, in addition to its fabulous shop on Penn Avenue in Pittsburgh's Strip District.

I recommend you finish the cheese you have first. I was using East Coast blend for my first few months of pizza making. That was until I tried Grande whole milk last weekend. Now I need to find another use for the rest of my east coast. For me, whole milk was love at first bite.

I can agree with that with the WMI like the east coast blend better,To me the chesse bakes atad better then the WM.Grande will last 4 - 6 weeks when its not frozened,But a bag will go fasterwhen you make your own pizzas.Mine will last 2 -3 weeks per 5lb bag andI give half the case to friends so I have a excuse to go to Bova to buy more lol..........JT